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Felfoul I, Bouazizi A, Attia H, Karoui R. Monitoring of acid-induced coagulation of dromedary and cow's milk using different complementary analytical techniques. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108867] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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2
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Enespa, Chandra P, Singh DP. Sources, purification, immobilization and industrial applications of microbial lipases: An overview. Crit Rev Food Sci Nutr 2022; 63:6653-6686. [PMID: 35179093 DOI: 10.1080/10408398.2022.2038076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Microbial lipase is looking for better attention with the fast growth of enzyme proficiency and other benefits like easy, cost-effective, and reliable manufacturing. Immobilized enzymes can be used repetitively and are incapable to catalyze the reactions in the system continuously. Hydrophobic supports are utilized to immobilize enzymes when the ionic strength is low. This approach allows for the immobilization, purification, stability, and hyperactivation of lipases in a single step. The diffusion of the substrate is more advantageous on hydrophobic supports than on hydrophilic supports in the carrier. These approaches are critical to the immobilization performance of the enzyme. For enzyme immobilization, synthesis provides a higher pH value as well as greater heat stability. Using a mixture of immobilization methods, the binding force between enzymes and the support rises, reducing enzyme leakage. Lipase adsorption produces interfacial activation when it is immobilized on hydrophobic support. As a result, in the immobilization process, this procedure is primarily used for a variety of industrial applications. Microbial sources, immobilization techniques, and industrial applications in the fields of food, flavor, detergent, paper and pulp, pharmaceuticals, biodiesel, derivatives of esters and amino groups, agrochemicals, biosensor applications, cosmetics, perfumery, and bioremediation are all discussed in this review.
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Affiliation(s)
- Enespa
- School for Agriculture, Sri Mahesh Prasad Post Graduate College, University of Lucknow, Lucknow, Uttar Pradesh, India
| | - Prem Chandra
- Food Microbiology & Toxicology Laboratory, Department of Microbiology, School for Environmental Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh, India
| | - Devendra Pratap Singh
- Department of Environmental Science, School for Environmental Sciences, Babasaheb Bhimrao Ambedkar University (A Central) University, Lucknow, Uttar Pradesh, India
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3
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Panikuttira B, Payne FA, O'Shea N, Tobin JT, O'Callaghan DJ, O'Donnell CP. Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14267] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bhavya Panikuttira
- School of Biosystems and Food Engineering University College Dublin Belfield, D4 Dublin Ireland
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Fred A. Payne
- Biosystems and Agricultural Engineering Department University of Kentucky Lexington KY40546Kentucky
| | - Norah O'Shea
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - John T. Tobin
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Donal J. O'Callaghan
- Food Chemistry and Technology Department Teagasc Food Research Centre Moorepark Fermoy, Cork Ireland
| | - Colm P. O'Donnell
- School of Biosystems and Food Engineering University College Dublin Belfield, D4 Dublin Ireland
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4
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Panikuttira B, Payne FA, O'Shea N, Tobin JT, O'Donnell CP. Evaluation of a fluorescence and infrared backscatter sensor to monitor acid induced coagulation of skim milk. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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5
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Lu Y, McMahon D, Vollmer A. Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making. J Dairy Sci 2017; 100:892-900. [DOI: 10.3168/jds.2016-11648] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Accepted: 10/22/2016] [Indexed: 11/19/2022]
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6
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Ulusu Y, Şentürk SB, Kuduğ H, Gökçe İ. Expression, purification, and characterization of bovine chymosin enzyme using an inducible pTOLT system. Prep Biochem Biotechnol 2016; 46:596-601. [DOI: 10.1080/10826068.2015.1085399] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Yakup Ulusu
- Department of Bioengineering, Faculty of Engineering, Karamanoğlu Mehmetbey University, Karaman, Turkey
| | - Sema Bilgin Şentürk
- Department of Chemistry, Faculty of Art and Science, Gaziosmanpaşa University, Tokat, Turkey
| | - Hülya Kuduğ
- Department of Bioengineering, Faculty of Engineering, Gaziosmanpaşa University, Tokat, Turkey
| | - İsa Gökçe
- Department of Bioengineering, Faculty of Engineering, Gaziosmanpaşa University, Tokat, Turkey
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7
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Luo F, Jiang WH, Yang YX, Li J, Jiang MF. Cloning and Expression of Yak Active Chymosin in Pichia pastoris. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2016; 29:1363-70. [PMID: 27004812 PMCID: PMC5003999 DOI: 10.5713/ajas.16.0038] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 02/14/2016] [Accepted: 03/17/2016] [Indexed: 11/30/2022]
Abstract
Rennet, a complex of enzymes found in the stomachs of ruminants, is an important component for cheese production. In our study, we described that yak chymosin gene recombinant Pichia pastoris strain could serve as a novel source for rennet production. Yaks total RNA was extracted from the abomasum of an unweaned yak. The yak preprochymosin, prochymosin, and chymosin genes from total RNA were isolated using gene specific primers based on cattle chymosin gene sequence respectively and analyzed their expression pattern byreal time-polymerase chain reaction. The result showed that the chymosin gene expression level of the sucking yaks was 11.45 times higher than one of adult yaks and yak chymosin belongs to Bovidae family in phylogenetic analysis. To express each, the preprochymosin, prochymosin, and chymosin genes were ligated into the expression vector pPICZαA, respectively, and were expressed in Pichia pastoris X33. The results showed that all the recombinant clones of P. pastoris containing the preprochymosin, prochymosin or chymosin genes could produce the active form of recombinant chymosin into the culture supernatant. Heterologous expressed prochymosin (14.55 Soxhlet unit/mL) had the highest enzyme activity of the three expressed chymosin enzymes. Therefore, we suggest that the yak chymosin gene recombinant Pichia pastoris strain could provide an alternative source of rennet production.
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Affiliation(s)
- Fan Luo
- College of Life Science and Technology, Southwest University for Nationalities, Chengdu, Sichuan 610041, China.,Key Laboratory of Animal Genetics & Breeding, State Ethnic Affairs Commission and Ministry of Education, Chengdu, Sichuan 610041, China
| | - Wei Hua Jiang
- College of Life Science and Technology, Southwest University for Nationalities, Chengdu, Sichuan 610041, China.,Key Laboratory of Animal Genetics & Breeding, State Ethnic Affairs Commission and Ministry of Education, Chengdu, Sichuan 610041, China
| | - Yuan Xiao Yang
- College of Life Science and Technology, Southwest University for Nationalities, Chengdu, Sichuan 610041, China.,Key Laboratory of Animal Genetics & Breeding, State Ethnic Affairs Commission and Ministry of Education, Chengdu, Sichuan 610041, China
| | - Jiang Li
- Institute of Qinghai-Tibetan Plateau, Southwest University for Nationalities, Chengdu, Sichuan 610041, China
| | - Ming Feng Jiang
- College of Life Science and Technology, Southwest University for Nationalities, Chengdu, Sichuan 610041, China.,Key Laboratory of Animal Genetics & Breeding, State Ethnic Affairs Commission and Ministry of Education, Chengdu, Sichuan 610041, China
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8
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Abdelgawad AR, Rovai M, Caja G, Leitner G, Castillo M. Evaluating coagulation properties of milk from dairy sheep with subclinical intramammary infection using near infrared light scatter. A preliminary study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Nicolau N, Buffa M, O’Callaghan DJ, Guamis B, Castillo M. Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0232-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Abdelgawad AR, Guamis B, Castillo M. Using a fiber optic sensor for cutting time prediction in cheese manufacture from a mixture of cow, sheep and goat milk. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Constitutive expression, purification and characterization of bovine prochymosin in Pichia pastoris GS115. World J Microbiol Biotechnol 2012; 28:2087-93. [DOI: 10.1007/s11274-012-1012-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2011] [Accepted: 01/28/2012] [Indexed: 10/14/2022]
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12
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Lyndgaard CB, Engelsen SB, van den Berg FW. Real-time modeling of milk coagulation using in-line near infrared spectroscopy. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.07.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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13
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McMahon D, Du H, McManus W, Larsen K. Erratum to “Microstructural changes in casein supramolecules during acidification of skim milk” (J. Dairy Sci. 92:5854–5867). J Dairy Sci 2010. [DOI: 10.3168/jds.2010-93-4-1783] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Bornaz S, Guizani N, Fellah N, Sahli A, Slama MB, Attia H. Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802144238] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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McMahon D, Du H, McManus W, Larsen K. Microstructural changes in casein supramolecules during acidification of skim milk. J Dairy Sci 2009; 92:5854-67. [DOI: 10.3168/jds.2009-2324] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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16
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Abstract
SUMMARYThe chymosin-initiated coagulation of casein micelles was followed by monitoring light transmission using a Platelet Aggregometer. The release of macropeptide by chymosin was monitored using fluorescamine. The lag period in the clotting reaction was proportional to clotting time and the reciprocal of enzyme concentration. The average rate of coagulation, which was approximately equal to the reciprocal of clotting time (Tc), increased in proportion to enzyme concentration at low enzyme concentrations and reached a limiting value at high enzyme concentrations. The percentage hydrolysis at the Tc was 47 ± 5% in the presence of 20 mM-CaCl2 and it was calculated that a 5-fold decrease in the speed of the enzyme-catalysed reaction would decrease this value at the Tc to 43 ± 5%. The possible uses and limitations of the Platelet Aggregometer for determining the influence of the chemical environment on the velocity of the chymosin-catalysed reaction and para-casein micelle aggregatability are discussed.
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Abstract
SummaryA mathematical model for chymosin action on casein micelles is presented in a two-stage equation which results in a single curve demonstrating the lag time from enzyme addition to the end of coagulum firming. The model uses the Michaelis–Menten enzyme kinetics equation for the first reaction followed by an nth order reaction for the casein micelles agglomeration stage. The computer output using these equations shows that lag time is elongated as enzyme concentration is lowered. Regression analysis of time of gelation against l/E0 shows good correlation. Viscosity of the milk drops at the beginning of the κ-casein hydrolysis and increases thereafter, when the coagulum is being formed.
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18
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Effect of pH, calcium concentration and temperature on the evolution of the refractometric signal produced during rennet coagulation of milk. J DAIRY RES 2009. [DOI: 10.1017/s0022029900025875] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
SummaryAn industrial refractometer connected to a microcomputer was used to study the rennet coagulation of milk. The amplitude of the refractometer's signal changes during coagulation was about 104 times more important than the resolution of the computerized refractometer. The signal v. time derivatives were calculated and the inflection point time (ti) was correlated with pH, Ca concentration and temperature. The inflection point time was inversely proportional to the rennet and Ca concentrations and the logarithm of the proportionality factor (k) was linearly correlated with pH. The relation between ti and temperature was curvilinear. It is concluded that the refractometer tested could be used for research on the coagulation process.
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19
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Vallejo JA, Ageitos JM, Poza M, Villa TG. Cloning and expression of buffalo active chymosin in Pichia pastoris. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:10606-10610. [PMID: 18975968 DOI: 10.1021/jf802339e] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
To date, only recombinant chymosin has been obtained in its active form from supernatants of filamentous fungi, which are not as good candidates as yeasts for large-scale fermentations. Since Bos taurus chymosin was cloned and expressed, the world demand for this protease has increased to such an extent that the cheesemaking industry has been looking for novel sources of chymosin. In this sense because buffalo chymosin has properties that are more stable than those of B. taurus chymosin, it may occupy a space of its own in the chymosin market. The main objective of the present work was the production of active recombinant buffalo chymosin in the culture supernatant of Pichia pastoris . This yeast has demonstrated its usefulness as an excellent large-scale fermentation tool for the secretion of recombinant foreign proteins. RNA was extracted from the abomasum of a suckling calf water buffalo ( Bubalus arnee bubalis ). Preprochymosin, prochymosin, and chymosin DNA sequences were isolated and expressed into P. pastoris. Only the recombinant clones of P. pastoris containing the prochymosin sequence gene were able to secrete the active form of the chymosin to the culture supernatant. This paper describes for the first time the production of active recombinant chymosin in P. pastoris without the need of a previous in vitro activation. The new recombinant yeast strain could represent a novel and excellent source of rennet for the cheesemaking industry.
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Affiliation(s)
- Juan Andres Vallejo
- Department of Microbiology, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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20
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Woodcock T, Fagan CC, O’Donnell CP, Downey G. Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity. FOOD BIOPROCESS TECH 2007. [DOI: 10.1007/s11947-007-0033-y] [Citation(s) in RCA: 110] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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Fagan CC, Castillo M, Payne FA, O'Donnell CP, Leedy M, O'Callaghan DJ. Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:8836-44. [PMID: 17854151 DOI: 10.1021/jf070807b] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
The cheese industry has continually sought a robust method to monitor milk coagulation. Measurement of whey separation is also critical to control cheese moisture content, which affects quality. The objective of this study was to demonstrate that an online optical sensor detecting light backscatter in a vat could be applied to monitor both coagulation and syneresis during cheesemaking. A prototype sensor having a large field of view (LFV) relative to curd particle size was constructed. Temperature, cutting time, and calcium chloride addition were varied to evaluate the response of the sensor over a wide range of coagulation and syneresis rates. The LFV sensor response was related to casein micelle aggregation and curd firming during coagulation and to changes in curd moisture and whey fat contents during syneresis. The LFV sensor has potential as an online, continuous sensor technology for monitoring both coagulation and syneresis during cheesemaking.
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Affiliation(s)
- Colette C Fagan
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland.
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22
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Klandar A, Lagaude A, Chevalier-Lucia D. Assessment of the rennet coagulation of skim milk: A comparison of methods. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.03.005] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Sandra S, Alexander M, Dalgleish DG. The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy. J Colloid Interface Sci 2007; 308:364-73. [PMID: 17266978 DOI: 10.1016/j.jcis.2007.01.021] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2006] [Revised: 01/09/2007] [Accepted: 01/11/2007] [Indexed: 11/19/2022]
Abstract
The technique of forward-scattering diffusing wave spectroscopy has been used to study the rennet-induced gelation of skim milk. The results allow the comparison of a colloidal suspension at a realistic concentration (Phi approximately 10%) compared with well-established measurements made on highly-diluted milk samples. It is shown that the partially renneted casein micelles do not begin to approach one another until the extent of breakdown of kappa-casein has reached about 70%; above this point, they interact increasingly strongly with the extent of proteolysis. This interaction initially restricts the diffusive motion of the particles rather than causing true aggregation. Only after more extensive removal of the protective kappa-casein does true aggregation occur, with the appearance of a space-filling gel (defined by rheology as having a value of tandelta<1). The results show in greater detail than hitherto the progress of interactions between the particles in a system where the steric stabilization is progressively destroyed, and suggest that the renneting of milk at its normal concentration cannot be described simply by reactions between freely-diffusing particles.
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Affiliation(s)
- S Sandra
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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24
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BOUN H, HUXSOLL C. Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.1991.tb05293.x] [Citation(s) in RCA: 132] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Nájera A, de Renobales M, Barron L. Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00270-4] [Citation(s) in RCA: 83] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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O'Callaghan DJ, O'Donnell CP, Payne FA. Review of systems for monitoring curd setting during cheesemaking. INT J DAIRY TECHNOL 2002. [DOI: 10.1046/j.1471-0307.2002.00043.x] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Castillo M, Payne F, Hicks C, Lopez M. Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration. Int Dairy J 2000. [DOI: 10.1016/s0958-6946(00)00086-8] [Citation(s) in RCA: 68] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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O'SULLIVAN AVRIL, O'CONNOR BARRY, KELLY ALAN, McGRATH MICHAELJ. The use of chemical and infrared methods for analysis of milk and dairy products. INT J DAIRY TECHNOL 1999. [DOI: 10.1111/j.1471-0307.1999.tb02856.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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29
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Seker S, Beyenal H, Tanyolac A. Modeling Milk Clotting Activity in the Continuous Production of Microbial Rennet from Mucor miehei. J Food Sci 1999. [DOI: 10.1111/j.1365-2621.1999.tb15076.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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30
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Şeker Ş, Beyenal H, Ayhan F, Tanyolaç A. Production of microbial rennin from Mucor miehei in a continuously fed fermenter. Enzyme Microb Technol 1998. [DOI: 10.1016/s0141-0229(98)00077-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Ju Z, Otte J, Zakora M, Qvist K. Enzyme-induced gelation of whey proteins: Effect of protein denaturation. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(96)00043-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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33
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Payne F, Hicks C, Shen PS. Predicting Optimal Cutting Time of Coagulating Milk Using Diffuse Reflectance. J Dairy Sci 1993. [DOI: 10.3168/jds.s0022-0302(93)77322-1] [Citation(s) in RCA: 54] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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34
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Nishikawa S, Tatsusue M, Inoue T, Yasunaga T. Kinetic Study of Casein Micelle Formation Observed by a Stopped-Flow Apparatus. BULLETIN OF THE CHEMICAL SOCIETY OF JAPAN 1991. [DOI: 10.1246/bcsj.64.3515] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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35
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Development of surface functionality of casein particles as the controlling parameter of enzymic milk coagulation. ACTA ACUST UNITED AC 1990. [DOI: 10.1016/0166-6622(90)80201-e] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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36
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37
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Microstructure of Milk Proteins Coagulated by Rennin in the Presence of Ethanol Precipitated Whey Proteins. ACTA ACUST UNITED AC 1988. [DOI: 10.1016/s0315-5463(88)70821-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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38
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39
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40
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McMahon D, Richardson G, Brown R. Enzymic Milk Coagulation: Role of Equations Involving Coagulation Time and Curd Firmness in Describing Coagulation. J Dairy Sci 1984. [DOI: 10.3168/jds.s0022-0302(84)81422-8] [Citation(s) in RCA: 32] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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